Eggless Chocolate Mousse Cake
For the crust:
(with the filling)
melted salted butter
heavy whipping cream
55% Dark chocolate
(melted and cooled to room temperature)
A pinch of salt
Make the crust:
Pulverise the oreo biscuits in a food processor till they become a fine powder.
Add this to a bowl and pour the melted butter. Mix till all the crumbs are coated and moistened.
Take a 9-inch spring form pan and press this mixture into an even layer. Make sure that you press it tight.
Make the filling:
Melt your chocolate in a microwave. Let it cool to room temperature/lukewarm is fine. Set aside.
Make sure your cream, bowl and whipping attachment of the beater are ice-cold.
Whip the cream till it reaches stiff peaks, it will take anywhere between 5-8 minutes.
Add the coffee, sugar, vanilla and salt to the whipped cream and fold it in.
Now gently add the room temperature chocolate in two halves and fold it in with a spatula.
Now pour this fluffy mixture into the spring form pan and even it out.
Keep the pan in the freezer for at least 5 hours.
Once set, you can release the cake from the pan after running a knife through the edges. You can also make a chocolate ganache with equal parts cream and chocolate and pour on top.